About a month ago, my brilliant foodist niece, Annie, sent me an online post about an obscure spice blend called “Mei Yen,” which is a combination of sea salt, sugar, MSG, and chicken broth powder.

According to the poster, “Mei Yen seasoning was a proprietary seasoning blend manufactured by Spice Islands. It was discontinued in 2008, but someone looking for the product in 2010 wrote to Spice Islands and was given a substitution recipe as follows: 9 parts salt, 9 parts sugar, 2 parts MSG. Combine and store in tightly closed container. To use, if recipe calls for 1 tsp. Mei Yen, use 2/3 tsp. substitute
recipe and either 1/8 tsp. bouillon powder or 1/8 tsp. soy sauce.”

The poster created her own version, which is nine parts white sugar, nine parts salt, two parts MSG, and four parts chicken bouillon powder.

I’ve been using this version (but with vegan chick’n bouillon powder), which I converted to tablespoons and teaspoons for ease:

Mei Yen Powder

• 3 TBS salt
• 3 TBS white sugar
• 2 tsp MSG
• 4 tsp vegan chick’n broth powder

Blend in the Magic Bullet until powdery!

I’ve been adding a bit to various dishes over the past couple of months, but the most success I’ve had is with my crispy tofu (in place of nooch and soy sauce).

The result is kind of amazing and reminds me of my favourite dish when we order Chinese food delivery: Deep Fried Bean Curd with Spicy Salt…

Of course, my version is not deep-friend, but it IS damn delicious!

Air-Fried Crispy Tofu

Press a pound of tofu and cut into triangles. Place in a ziploc bag or tupperware container and add

• 2 TBS tapioca flour
• 2 TBS Mei Yen powder

Shake well to ensure all the tofu is well-covered. Then place the coated tofu on a lightly oiled sheet of parchment paper in the air-fryer. Coat the top of the tofu with a light spray of oil.

Air-fry for 18 to 20 minutes. Turn the tofu over at the halfway point.

When it’s finished, place the tofu on a cooling rack until you use it, so it stays crispy.

The first time I made this, James and I just gobbled it up as a snack without a dip or anything. It’s that good! I made it for Em ( with a stir-fry with rice and a drizzle of peanut sauce) when she was visiting this week and she loved it!

And the song of the day is Van Morrison’s “I’m Tired, Joey Boy” from his 1989 album, Avalon Sunset. The album is a particular favourite of mine because it was released just a month before Emily was born, and I used to listen to it constantly during those first precious months. I would often sing her this song (changing the name “Joey Boy” to “Emmie Girl” of course!).